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Dessert

Slow-Cooker Chocolate Chip Cookie

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Slow-Cooker Chocolate Chip Cookie
Never waste your time scooping out individual cookies again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ c. (1 stick) butter, softened to room temperature
  • ½ c. sugar
  • ⅓ c. brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1½ c. chocolate chips
Instructions
  1. Using two 4” to 5” strips parchment paper, line the bowl of your slow cooker in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2½ to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

Watch the recipe video here:

How To Make A Slow-Cooker Chocolate Chip Cookie

PSA: You can make this GIANT chocolate chip cookie in your slow-cooker.Full recipe: http://dlsh.it/NOKWYYf

Posted by Delish on Friday, April 6, 2018

Dessert

Fireball Cake

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Fireball Cake
Fireball lovers only.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CAKE
  • 1 box vanilla cake
  • 1 tsp. ground cinnamon
  • ⅓ c. vegetable oil
  • 3 large eggs
  • ½ c. water
  • ½ c. Fireball whisky
FOR THE FILLING AND FROSTING
  • 1⅓ c. (3 sticks) butter, softened
  • 6 c. powdered sugar
  • ¼ c. Fireball whisky
  • Pinch kosher salt
  • Yellow and red food coloring
FOR DECORATION
  • Hot Tamales
  • Fireball nip, optional
Instructions
  1. Preheat oven to 350° and grease and flour two 8" round pans with parchment paper. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, water and Fireball. Divide evenly between prepared cake pans. Bake according to package directions and let cool completely.
  2. Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, salt, and remaining ¼ cup Fireball. Using a hand mixer, beat until smooth. Add the remaining powdered sugar and beat until light and fluffy. Gently stir in yellow food coloring, then red, being careful not to over mix (you want it to be streaky).
  3. Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Frost the sides, then transfer remaining buttercream into a piping bag fitted with a star tip.
  4. Pipe dollops of buttercream all around the cake and top with hot tamales. Pipe a large swirl into the center of the cake and top with a miniature bottle of Fireball.

Watch the recipe video here:

How To Make Fireball Cake

Screw birthday cake — give us FIREBALL cake ?Full recipe: http://dlsh.it/cxKOpuJ

Posted by Delish on Saturday, April 7, 2018

Dessert

Strawberry Rose Crepe Cake

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Strawberry Rose Crepe Cake
Strawberry Rose Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (250 g) all-purpose flour
  • ¼ cup (60 g) unsalted butter, ½ stick, melted
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups (720 mL) whole milk
FILLING
  • 8 oz (225 g) cream cheese
  • 3 tablespoons sugar
  • ⅓ cup (80 mL) heavy cream
  • 1 cup (150 g) strawberry, thinly sliced
Instructions
  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Watch the recipe video here:

Strawberry Rose Crepe Cake

This strawberry rose crepe cake is so beautiful ?!FULL RECIPE: https://tasty.co/recipe/strawberry-rose-crepe-cakeShop our BRAND NEW kitchenware collection here: http://bit.ly/2EgRuVx – We may make some $$ if you buy!

Posted by Tasty on Wednesday, April 4, 2018

Dessert

Irish Cream Cheesecake

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Irish Cream Cheesecake
Kiss this cheesecake - it's Irish.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1 (10-ounce) package Mint Oreo Thins
  • 6 tablespoons butter, melted
  • Pinch of salt
For the filling:
  • 12-ounces of cream cheese, room temperature
  • 2 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ½ cup Bailey’s Irish cream
  • 1 teaspoon vanilla extract
For the ganache:
  • ½ cup heavy cream
  • 8 ounces semisweet chocolate chips
  • 4 tablespoons Bailey’s Irish cream
Instructions
Make the crust:
  1. Preheat oven to 325 degrees.
  2. In a food processor, pulse together all crust ingredients until smooth and combined. Press crust into a springform pan in an even layer, making sure to cover the walls of the pan as well. Bake crust for 8 to 10 minutes. Let cool completely before adding filling.
Make the filling:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add all filling ingredients. Using a hand mixer on medium speed, mix everything together until filling is smooth and there are no cream cheese lumps. Pour filling into cooled crust and bake for 20 minutes. If cheesecake is starting to look too dark, carefully shield top with aluminum foil. Bake for an additional 10 to 15 minutes. Center will not look completely set. Cool cheesecake completely on a wire rack. As it cools, center will firm up. Place cake in refrigerator to chill completely before serving.
Make the ganache:
  1. In a small saucepan, carefully heat heavy cream over low heat until hot, but not boiling. Pour hot cream over chocolate chips along with the Irish cream. Stir continuously until chocolate has melted into a silky smooth consistency. Pour ganache over cooled cheesecake and serve. Enjoy!

Watch the recipe video here:

Irish Cream Cheesecake

Kiss this cheesecake – it's Irish.Taste for Yourself: taste.md/2DeEWNU

Posted by Tastemade on Sunday, April 1, 2018

Dessert

Lemon Butter Cookies

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Lemon Butter Cookies
They taste like sunshine.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2¼ c. all-purpose flour
  • 1¼ tsp. baking powder
  • ¾ tsp. kosher salt
  • 10 tbsp. unsalted butter, room temperature
  • 1 (8-oz.) block cream cheese, softened
  • 1¼ c. granulated sugar
  • 2 large eggs
  • 2 tsp. finely grated lemon zest
  • ¼ c. fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 10 drops yellow food coloring
  • ¾ c. powdered sugar
Instructions
  1. In a medium bowl, whisk flour, baking powder, and salt.
  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.

Watch the recipe video here:

How To Make Lemon Butter Cookies

These Lemon Butter Cookies are INSANELY gooey. Full recipe: http://dlsh.it/Ccck7Eh

Posted by Delish on Thursday, April 5, 2018

Cake Dessert

Oreogasm Cake

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Oreogasm Cake
Cookies 'n' cream lovers, rejoice. You'll be (Ore)obsessed.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oreo cookies, crushed
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 2 sticks butter, softened
  • 5 c. powdered sugar
  • 3 Cookies 'n' Creme bars, melted
  • ¼ c. whole milk
  • 1 tsp. pure vanilla extract
  • 1 c. mini Oreos (for decorating)
Instructions
  1. Preheat oven to 350°. Butter two round 9"-x-9” baking pans and line the bottoms with parchment paper rounds. Butter the top of the parchment and sprinkle with flour.
  2. Prepare cake mix according to package instructions. Fold in crushed Oreos until evenly combined. Divide batter between prepared cake pans and bake according to package instructions, about 25 to 30 minutes. Let cool completely on cooling racks.
  3. Meanwhile, make the frosting. Beat butter with a hand mixer until the butter is light and fluffy. Then add the melted Cookies ‘n’ Creme bars. Gradually mix in powdered sugar, then add milk and vanilla and beat until smooth.
  4. Top one round cake with frosting, then place the second cake on top of it. Frost the top and sides of the cake. Line the sides of the cake with Oreos to decorate. Top with crushed Oreos and garnish with mini Oreos.

Watch the recipe video here:

How To Make Oreogasm Cake

Oreogasm Cake takes cookies n' cream to the next level.Full recipe: http://dlsh.it/KKTABqG

Posted by Delish on Thursday, April 5, 2018

Dessert

Chocolate Covered Strawberry Brownies

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Chocolate Covered Strawberry Brownies
Love at first bite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, plus ingredients called for on box
  • 1½ c. halved strawberries
  • 2⅓ c. semisweet chocolate chips
  • 1 c. heavy cream
Instructions
  1. Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
  2. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan, then top with strawberries.
  3. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
  4. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the strawberry layer.
  5. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

Watch the recipe video here:

How To Make Chocolate Covered Strawberry Brownies

You need to know about Chocolate Covered Strawberry BROWNIES.Full recipe: http://dlsh.it/1f9ZeV7

Posted by Delish on Wednesday, April 4, 2018

Dessert

Keto Avocado Brownies

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Keto Avocado Brownies
When the chocolate craving is strong.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large eggs
  • 2 ripe avocados
  • ½ c. (1 stick) butter, melted
  • 6 tbsp. unsweetened peanut butter
  • 2 tsp. baking soda
  • ⅔ c. coconut sugar
  • ⅔ c. Unsweetened cocoa powder
  • 2 tsp. pure vanilla extract
  • 1 tsp. kosher salt
  • flaky sea salt (optional)
Instructions
  1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
  2. Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.
  3. Bake until brownies are soft but not at all wet to the touch, 20 to 25 minutes. Let cool 25 to 30 minutes before slicing and serving.

Watch the recipe video here:

How To Make Keto Avocado Brownies

These Keto Brownies have the smartest secret ingredient.Full recipe: http://dlsh.it/oaqGnda

Posted by Delish on Wednesday, April 4, 2018

Dessert

Cappuccino Cheesecake

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Cappuccino Cheesecake
You look like you need a coffee break.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup chocolate biscuits, crushed
  • 60g butter, melted
Coffee Cheesecake Layer:
  • 250g Block Cream Cheese, softened
  • ⅓ cup caster sugar
  • 1½ tbsp instant coffee, dissolved in 1 tablespoon boiling water
  • 1½ tsp gelatine, dissolved in 1½ tablespoons boiling water
  • ½ cup cream
Vanilla Cheesecake Layer:
  • 250g PHILADELPHIA Block Cream Cheese, extra, softened
  • ⅓ cup caster sugar
  • 3 tsp vanilla essence
  • 1½ tsp gelatine, dissolved in 1½ tablespoons boiling water
  • ½ cup cream, whipped
  • Cocoa powder to dust
Instructions
  1. Add the biscuit crumbs and butter into a food processor and process until fine crumbs form.
  2. Press into the base of a greased and base-lined 15cm spring form tin. Chill.
  3. To prepare gelatin mixtures add gelatin to a small mixing bowl along with hot water and mix until well combined. Microwave for 15 seconds just before using.
To make the coffee cheesecake:
  1. Add the cream cheese and sugar into a large mixing bowl.
  2. Use an electric mixer to whip until smooth. Beat in the coffee and gelatine mixture and cream until well combined.
  3. Repeat to make the vanilla cheesecake layer without the coffee.
  4. Add the coffee cheesecake to the pan. Use an offset spatula to spread evenly. Then add the vanilla cheesecake and repeat.
  5. Chill until set. Dust with cocoa powder to finish. I used a cooling rack to get a square grid pattern.

Watch the recipe video here:

Cappuccino Cheesecake

You look like you need a coffee break.Taste for Yourself: taste.md/2uLToOi

Posted by Tastemade on Thursday, April 5, 2018

Dessert

Cheesy Mashed Potato Dippers

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Cheesy Mashed Potato Dippers
CHEESEBURGER MASHED POTATO DIPPERS
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 500g beef mince
  • 2 tsp salt
  • 1½ tsp pepper
  • 10 Bacon rashers, cooked and chopped finely
  • ½ cup grated cheddar cheese
  • 1 tsp Garlic powder
  • 6 cups mashed potato
  • 3 eggs
  • 2 cups flour
  • 2 cups seasoned breadcrumbs
  • ⅓ cup Sesame Seeds
  • Oil to fry
Instructions
  1. In a large bowl mix together beef mince, salt, pepper and garlic powder until combined. Take about 1-2 tbsp of mixture and flatten into mini patties. Repeat with remaining mix.
  2. Fry each beef patty in a bit of oil in a pan over medium heat until browned.
  3. Mix together mashed potatoes, grated cheddar, bacon,1 tsp salt, and 1 tsp pepper.
  4. Press mashed potato into a disk, add one patty and top with a slice of cheddar cheese. Wrap mash around and form into a disk. Chill for 30 minutes.
  5. Add sesame seeds to bread crumbs. Coat each disk in flour then egg then breadcrumbs.
  6. Shallow fry each disk until golden brown.
  7. Enjoy!

Watch the recipe video here:

Cheesy Mashed Potato Dippers

Cheesy Mashed Potato Dippers

Posted by Twisted on Wednesday, April 4, 2018